Lucas Hollweg The Times 29 January 2012

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Name: Vegetable gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tbsp olive oil; 1 large carrot halved and finely sliced; 2 sticks celery finely sliced; 1 medium onion finely sliced; 3 cloves garlic finely sliced; 200 g open cap mushrooms roughly chopped; 2 sprigs fresh thyme; 1 Bay leaf; 125 ml Dry red wine; 1 tbsp Cornflour; 1/2 tsp caster sugar plus extra to taste; some sea salt flakes and pepper

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INGREDIENTS

2 tbsp olive oil
1 large carrot ; halved and finely sliced
2 sticks celery ; finely sliced
1 medium onion ; finely sliced
3 cloves garlic ; finely sliced
200 g open cap mushrooms ; roughly chopped
2 sprigs fresh thyme
1 Bay leaf
125 ml Dry red wine
1 tbsp Cornflour
1/2 tsp caster sugar ; plus extra to taste
some sea salt flakes and pepper

INSTRUCTIONS

Heat the oil over a medium flame and add the vegetables, garlic, mushrooms and herbs. Cook for 25-30 minutes, stirring often. You want the vegetables to soften and start to brown and caramelise, but don’t let them burn. The mushrooms will give out a bit of liquid, but this should evaporate as they cook. When the veg have had their time, tip in the wine and leave to bubble for a couple of minutes until the liquid is syrupy. Then add 1 litre of water and bubble away over a fierce heat until the whole thing has reduced to half its original volume.

In a small bowl, mix together the cornflour and 100ml water. Add to the gravy and stir in, then bring back to the boil for the sauce to thicken slightly. Stir in the caster sugar to taste and season generously — you will need at least ½ tsp sea salt flakes, which will bring things together. Strain into a jug, pressing down on the vegetables to coax out all their flavour.

NOTES

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Vegetable gravy

2 tbsp olive oil
1 large carrot halved and finely sliced
2 sticks celery finely sliced
1 medium onion finely sliced
3 cloves garlic finely sliced
200 g open cap mushrooms roughly chopped
2 sprigs fresh thyme
1 Bay leaf
125 ml Dry red wine
1 tbsp Cornflour
1/2 tsp caster sugar plus extra to taste
some sea salt flakes and pepper

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Nutrition

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Serving Size: 1 Serving (619g)
Recipe Makes: 1 Servings

Calories: 327
Calories from Fat: 70 (21%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 125.6mg		4 %
Potassium 842.8mg		22 %
Total Carbohydrate 39.2g		12 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 33.5g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 327

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